LAMB CHOPS WITH BEET AND APPLE SALAD ENJOY DAN:

GRILLED LAMB CHOPS RUB WITH ROASTED BEETS AND APPLE SALAD

                                                                                              By CHEF DAN:

Serves 4

INGREDIENTS:

6 lamb chops, about 3/4-inch thick

MARINATE:

3 garlic cloves, crushed

1/2-teaspoon (EACH) ground cumin and ground coriander

1/4-teaspoon Smokey paprika

2 tablespoons olive oil-divided

2 teaspoons (EACH) dried fennel, thyme, and oregano

1 teaspoon sea salt and a pinch of black pepper

DIRECTIONS:

1.   In a blender combine all ingredients and pulse.

2.   While pulsing add oil and blend until smooth.

3.   Rub each side with the spice marinate.

4.   Let stand for up to 1 hour.

5.   In a skillet over medium-high heat add oil and heat until almost smoking.

6.   Add chops, reduce heat to medium.

7.   Cook chops, flipping halfway though, until deeply browned

8.   Internal temperature should be 140 degrees.

ROASTED BEETS AND APPLES SALAD:

2 bunches fresh beets

1/4-cup finely chopped onion

1/2-Granny Smith apple, sliced

1/2-cup crumbled feta cheese

1/2-cup toasted pine nuts

2 tablespoon brown sugar

DRESSING:

1/4-cup white Balsamic vinegar

1 tablespoon lemon juice

1 teaspoon (EACH) sea salt and sugar

Pre-heat oven to 425 degrees.

1.   Wrap beets tightly in tin foil and roast for 1 hour.

2.   Meanwhile mix dressing ingredients together, set aside.

3.   When beets are done, let cool and run under cold water, peel of skin and slice horizontally.

4.   To serve, place beets, onions, apples and top with goat cheese and pine nuts sprinkle with dressing.

5.   Serve with grilled lamb chops. ENJOY DAN:          BON-APPETITE!!